The Marcas established their Jacksonville, Ore., vineyard by using Chardonnay clones Robert Young 17, Dijon 76 and Wente 72, and this marks their first harvest with Brian Denner taking over as winemaker for Eric Weisinger. It’s one of five Chardonnays the family produces annually, and the wine made using feral fermentation exhibits some characteristics of weekly stirring of the lees for seven months in a neutral and new French barrels. Aromas include poached pear, caramel and barrel toast with light lemon and minerality. The clean entry leads with Granny Smith apple, lemon, vanilla and lemongrass flavors. Pleasing tartness helps extend the finish, which the Marcas promote with their recipe for Grilled Marinated Shrimp.
Production: 75 cases
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